Chicken Curry!

Ingredients

Chicken-1 Kg

Oil-1 cooking spoon

Ginger garlic paste- 1 Tablespoon

Small cardimon- 2

Salt-1/2 teaspoon

Masala

Onion- 3-4

Tomotoes- 2-3

Coriandar Powder(Dhaniya)- 2 teaspoon

Red chilly powder- 1 teaspoon

Curry

Oil- 2 cooking spoon

Tumeric-1/2 teaspoon

Cardomom- 2

Cinnamon stick-1

Indian bay leaf-1

Salt- 1 teaspoon

Curd- 2 tablespoon

Fresh coriander

Water

Recipe

1. Take 1 cooking spoon oil in a cooker and let it heat.

2. Wash the chicken and put in the oil to fry.

3. Put the ginger garlic paste and 2 cardomoms. Put the cardomoms with mouth open to it . Add salt to taste too.

4. Fry the chicken nicely by mixing with spoon and then leave it with the cover on top for sometime so it leaves some water. Do it on low flame.

5. Fry it till it soaks all water and leave out nice smell.

Curry

1. Mix all the ingredients of the masala in a blender.

2. Put 2 cooking spoon of oil and put the masala mixture in it.

3. Add some tumeric, cardomom,cinnamon stick,indian bay leaf and salt to it.

4. Fry the masala nicely by adding water once a while till it gets cooked nicely.

5. Once the masala is done, add the chicken to it and fry it with it nicely.

6. Add curd blended with a fork at this time to give a nice flavour. You can add few spoon of water to make it bhuna masala.

7. Fry it nicely to make it give out more flavour before adding water.

8. Add the water according to consistency and let it boil.

9. Once boiled, put on the cooker lid and cook for about 10 - 15 minutes or till 1 -2 whistle.

10. Add salt if less and boil for 1-2 minutes. Garnish with fresh coriander.

Variations to make it into a Korma

The onions used in korma is less and tomotoes is optional. Water to be added is less too. Coriander powder is optional too or just about 1 teaspoon.

1. In the masala also add 1 tablespoon of fennel seeds(Saunf), nuts(optional) and blend. You can also add 1 tablespoon grinded poppy seeds( khaskas grinded with pestel) when frying this masala. .

2. Another variation is to use blend only Sauf in masala. After the chicken is fried with masala, take a 1 tablespoon curd, 1 spoon cooking chicken masala, 1 tablespoon grinded kaskas and 1 teaspoon kewda and mix them using pestle and then put it in the cooker. Then cook the chicken with lid closed and cook for 10 minutes. This gives a flavor of korma.